In a large, deep skillet or Dutch oven over medium-high heat, brown the ground beef or lamb, breaking it apart as it cooks. Drain excess grease if necessary.

Add the diced onion and celery and cook for 3–4 minutes until they begin to soften. Stir in the garlic and cook for another minute.

Add the tomato paste, flour, Creole Trinity and Herb, garlic powder, onion powder, Cajun seasoning, paprika and black pepper. Stir everything together and cook for about 1 minute.

Pour in the red wine, scraping up all those browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to reduce slightly.

Stir in the Arborio rice and let it toast in the mixture for about 1 minute. Add the beef broth, Better Than Bouillon and Worcestershire sauce. Stir well and bring to a gentle simmer.

Reduce the heat to medium-low. Continue cooking and stirring frequently. As the rice absorbs the liquid, add ½ cup water at a time, allowing most of the liquid to absorb before adding more. Continue until the rice is tender and creamy, about 18–25 minutes.

Stir in the frozen mixed vegetables during the last 5–7 minutes of cooking so they heat through without getting too soft.

Stir in most of the green onions, reserving some for the top. Taste before adding any salt since the Better Than Bouillon, Worcestershire, Cajun seasoning and beef broth already bring plenty of saltiness. Add salt only if needed.